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    28 recipes in

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    I've been going Plum Crazy trying to use up the loads of Santa Rosa Plums from my tree and here's a recipe I came up with using the 1 to 3 ratio I like for Agua Fresca. It's good with Club Soda or Seltzer Water too. I don't understand why "Plum" Juice isn't made and only Prune Juice is Hmm...

    Recipe #432812

    I got this off a turkey website. It went with a Bourbon glazed turkey and apple hash. This was a very tasty mustard. I halved this recipe when I made it and it was plenty. I posted the apple hash recipe also.

    Recipe #432814

    This is my new favorite pasta recipe. I've made it about 10 times the last few months because it's so easy and so good. It's adapted from a grocery store recipe. It's great even without the chicken. You can add onion to this also by sauteing some in the olive oil before adding the tomatoes. Please use all fresh ingredients for the best results.

    Recipe #432820

    From: "Iron Pots & Wooden Spoons Africa's Gifts to New World Cooking by Jessica B. Harris. I'm posting this because MarraMamba requested it. Sounds like fried peanut butter balls to me. These can be shaped into any form that takes your fancy.

    Recipe #380122

    From “North African Cooking” by Hilaire Walden.

    Recipe #305857

    From: “The Africa Kitchen” by Josie Stow and Jan Baldwin. These spicy cheese crackers are from North Africa and can be eaten on their own or served with a dip such as Masi Mara.

    Recipe #306824

    From: "The Art of South American Cookery" by Myra Waldo, 1961ed. Posted for Zaar World Tour 4.

    Recipe #306304

    From “The Africa Cookbook Tastes of a Continent” by Jessica B. Harris. -Ethiopia

    Recipe #305851

    From “North African Cooking” by Hilaire Walden. See my Recipe#206852

    Recipe #307353

    Potato Dumplings. I got this from my wonderful co-worker Rebecca. It is her Hungarian Dad's recipe. She suggests serving it with Chicken Paprikash which I've also posted.

    Recipe #308193

    From “A Taste of Africa” by Dorinda Hafner. -Tanzania. Needs to mature 3-6 months.

    Recipe #305853

    From: “South of the Sahara: Traditional Cooking from the Lands of West Africa” by Elizabeth A. Jackson. – Ghana. Serve with rice or boiled plantains.

    Recipe #310243

    From: "The Art of South American Cookery" by Myra Waldo, 1961ed. Posted for Zaar World Tour 4. -Brazilian Fashion.

    Recipe #307317

    From “The Africa Cookbook Tastes of a Continent” by Jessica B. Harris Algeria. The liver can be speared on toothpicks as khemia, an appetizer nibble.

    Recipe #305847

    From: “South of the Sahara: Traditional Cooking from the Lands of West Africa” by Elizabeth A. Jackson.

    Recipe #309591

    From “North African Cooking” by Hilaire Walden.

    Recipe #305858

    I don't care for coconut but my Grandmother says this is an excellent recipe and I trust her opinion. She found the recipe in a coconut scented candle box of all places!

    Recipe #288364

    From “North African Cooking” by Hilaire Walden. *If using semolina you will need more liquid.

    Recipe #305986

    From “North African Cooking” by Hilaire Walden. “It is generally recommended that the lamb used for Keftas should contain about ten percent fat, to bind the ingredients together and keep them moist during cooking. Leaner meat can be used, however, if you do not mind crumblier, slightly drier Keftas.”

    Recipe #305983

    From “A Taste of Africa” by Dorinda Hafner. -Ivory Coast.

    Recipe #305852

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